Save to Pinterest Last summer, my sister brought over this ridiculous marinade recipe she swore would change how I grilled chicken forever. I was skeptical—yogurt on chicken seemed strange—but the first bite shut me up completely. The meat was so tender it practically fell apart, with this incredible spiced tang that made me stand over the cutting board and eat half the pieces straight off the board. Now it's the only way I'll grill chicken when company comes over.
I made this for my friend Sarah's birthday dinner when she requested something 'special but not fussy.' She took one bite of that chicken with the feta cream and actually stopped the conversation cold. Her husband, who usually complains about 'fancy sauces,' went back for thirds and asked if I could teach him how to make it. The whole meal just felt like the kind of food that brings people together around the table.
Ingredients
- Chicken thighs or breasts: Thighs stay juicier on the grill but breasts work beautifully if that's what you prefer—just watch them closely so they don't dry out
- Greek yogurt: Full-fat is worth it here because the enzymes tenderize the meat while the fat keeps everything luscious and prevents the marinade from making the chicken chalky
- Paprika and chili powder: This combo gives the chicken this gorgeous red color and a warm heat that builds without being overwhelming
- Feta cheese: Get the good stuff packed in brine—it crumbles into a creamier sauce and has that authentic salty tang that cheap feta lacks
- Fresh dill: Dried dill is fine in a pinch, but fresh dill makes that cream sauce taste like something you'd get at a proper Mediterranean restaurant
- Baby potatoes: These little guys crisp up better than larger potatoes because their thin skins get wonderfully crunchy while the inside stays fluffy
Instructions
- Mix up that magic marinade:
- Whisk the yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper until it's smooth and smells like you're about to make something amazing. Coat every inch of the chicken in this mixture, then let it hang out in the fridge for at least 30 minutes—though honestly, the longer it sits, the more flavor it soaks up.
- Get the potatoes started:
- Boil those baby potatoes in salted water for about 10 minutes until they're fork-tender. Drain them well and pat them dry with paper towels because water is the enemy of crispy potatoes later.
- Prep the potatoes for their crispy moment:
- Toss the par-cooked potatoes with olive oil, salt, and pepper until they're glossy and seasoned. Now you choose your adventure: roast them at 425°F for 20-25 minutes, flipping halfway, or throw them in a hot skillet and let them get golden and crunchy.
- Grill the chicken until it's gorgeous:
- Fire up your grill or skillet to medium-high and cook that marinated chicken for 5-6 minutes per side. You want those beautiful charred marks and an internal temperature of 165°F. Let it rest for 5 minutes before slicing—this is the secret step most people skip, but it makes all the difference for keeping the juices where they belong.
- Whip up the cream sauce:
- Mash that feta until it's mostly smooth, then stir in the sour cream, lemon juice, dill, and those optional pickles or capers if you're feeling adventurous. Keep tasting and adjusting until it hits that perfect balance of creamy, tangy, and salty.
- Bring it all together:
- Slice the rested chicken and drizzle it generously with that dill feta cream. Pile the crispy potatoes beside it and maybe hit everything with a little extra dill or lemon zest if you want it to look as good as it tastes.
Save to Pinterest My dad called me the morning after I made this for the family, asking for the recipe because he couldn't stop thinking about that sauce. He's not someone who usually cares about food beyond whether it's edible, so that request felt like winning some kind of culinary medal. Now it's become our go-to Sunday dinner, and the best part is how the kitchen smells while everything cooks—like lemon, garlic, and something wonderful happening.
Make It Your Own
Sometimes I throw a pinch of cayenne into the marinade when I want extra heat, and once I added smoked paprika instead of regular and the whole dish took on this incredible depth. You can also swap fresh herbs in the cream sauce—basil and parsley both work beautifully if dill isn't your thing. The potatoes are begging for experimentation too, maybe some rosemary or garlic powder tossed with them before they hit the heat.
Timing Is Everything
I've learned to start the potatoes first, then fire up the grill while they're roasting, and finally whisk together the cream sauce while the chicken rests. This rhythm means everything hits the table hot and at the same time, which feels like kitchen magic even though it's just basic planning. The sauce can sit at room temperature while everything else finishes, so don't stress about making it at the exact right moment.
Leftovers And Make-Ahead Tips
The chicken marinates beautifully overnight, and I often mix it up before bed so it's ready to grill as soon as I get home the next day. The feta cream actually gets better after a few hours in the fridge, so feel free to make that ahead too. Leftover chicken reheats surprisingly well if you do it gently, and I've been known to eat the leftovers cold, straight from the container, standing in front of the refrigerator at midnight.
- The cream sauce keeps for 4-5 days in the fridge and makes an incredible dip for veggies or pita chips
- Double the potato recipe because crispy potatoes are never a bad thing and they reheat beautifully in a hot skillet
- If you're prepping everything ahead, keep the potatoes separate from the sauce until serving so they stay perfectly crispy
Save to Pinterest There's something deeply satisfying about a meal that looks this impressive but comes together with such straightforward technique. Every time I serve this, someone asks for the recipe, and that's always the sign of a keeper in my book.
Recipe Help Center
- → How long should I marinate the chicken?
Marinate for at least 30 minutes to absorb the spiced yogurt flavors. For maximum tenderness and taste, let it rest in the refrigerator for up to 4 hours before grilling.
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well. Just adjust cooking time slightly—breasts typically need 4–5 minutes per side versus 5–6 minutes for thighs to reach 165°F internally.
- → What's the best way to get crispy baby potatoes?
Boil them first until fork-tender, then pat dry thoroughly. Sauté in a hot skillet with oil for 10–15 minutes, turning often, or roast at 425°F for 20–25 minutes until golden and crunchy.
- → Can I make the dill feta cream ahead of time?
Absolutely. Prepare the feta cream up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors actually meld and improve with time.
- → Is this dish gluten-free?
Yes, as written this meal is naturally gluten-free. Always verify labels on packaged ingredients like pickles or capers to ensure no hidden gluten-containing additives.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the tangy feta cream and spiced chicken beautifully. The acidity cuts through the rich yogurt and balances the potatoes' savory crunch.